Cooking Time:
3 hoursServings:
10
Ingredients
1 c. unsalted butter, at room temperature2 eggs
1/2 c. firmly packed brown sugar
1/2 c. granulated sugar
1 T. vanilla extract
2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. semisweet chocolate chips
1 c. coarsely chopped walnuts - optional
Slow Cooker Chocolate Chip “BIG” Cookie is a great treat for the kiddos, even as an after school snack!
- Grease the insert of the slow cooker with butter or vegetable oil. This recipe meant for a 5 qt. oval slow cooker.
- Cut a piece of waxed paper to fit the bottom, and grease the waxed paper.
- In a bowl, beat the butter, eggs, both sugars and vanilla together until light and fluffy.
- In a separate bowl, stir the flour, baking soda, and salt together.
- Stir the flour mixture into the butter mixture.
- Stir in the chocolate chips and walnuts until well-blended.
- Spoon the dough evenly into the crock insert and smooth the top.
- Cover. Cook on Low for ABOUT 3 hours, until a toothpick inserted into the center comes out clean.
- Set the lid slightly ajar for 30 minutes.
- Turn off the heat and remove the crock.
- The cookie must cool in the crock for 30 minutes.
- Invert the cookie onto a wire rack.
- Cut the big cookie in half lengthwise, then cut each piece into slices.
Serve warm or at room temperature. If warm serve with a scoop of ice cream, and the flavored topping of your choice!
Happy Crocking!
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XOXO,
Jenn
I was pleasantly surprised with how well this Giant Crockpot-Cookie turned out. Wonderful texture and taste! I surprised my son after school and he was soooo excited to get it. Great treat. Thanks for sharing!
Would parchment paper work instead of waxed paper?
Hi Lynn, I’ve not made it this way, but do believe it would be fine. Please post back and let everyone know how it turned out. Happy Crocking!
my didn’t turn out a cookie as a very dense cookie cake.
I think maybe measured flour wrong. Still worked with
Ice cream and choc sauce
Tried making cookie the other day. I failed misserably. Followed directions, but center was undone and it fell apart when I inverted it onto rack. Only a few brave friends tried it.
Any ideas what went wrong and how to remove cookie in 1 piece. Any help would be greatly appreciated.
Dale it may be that your slow cooker is not crocking evenly. You may use a slow cooker liner, and this will help you ease the cookie from the slow cooker. One hint that may help you, is I also twist the slow cooker crock so it cooks evenly. You might want to twist it about 4 times during the crocking time. So sorry it was not a success. 🙁
We tried this yesterday & it was a total bust. Spent 5 hours in the slow cooker on low (turned to high at one point to try to get it to cook) but the bottom was burned & the top was totally raw. Very disappointed & won’t be trying it again. 🙁
Mary I’m sorry to hear that your cookie did not turn out for you. What size was your slow cooker?
Can you clarify one thing? Steps 8 and 9: does this mean cook 3 hours with the lid on and 30 minutes with it off, or is the 30 minutes part of the 3 hours (2.5 hours on, 30 min off)?
Hi Jane, I did edit the recipe a bit to help explain, but you check the cookie in about 3 hours, with a toothpick, and then for 30 minutes you set the lid ajar. Thanks for the question, and Happy Crocking!